Olive's Chicken Noodle Soup

Thanks to Olive for sharing this one with me

Chicken noodle soup
INGREDIENTS

2 teaspoons canola oil
4 cloves garlic, sliced
1 tablespoon finely grated fresh ginger
½ teaspoon chilli flakes
2 litres (8 cups) salt-reduced chicken stock
300g chicken breast fillets, trimmed
185g rice vermicelli
1 bunch baby pak choy (baby bok choy), shredded coarsely
2 medium (240g) carrots, cut into matchsticks
115g punnet baby corn, sliced diagonally
1 cup coarsely chopped fresh coriander
6 green onions (green shallots),
finely sliced diagonally
METHOD

Combine oil, garlic, ginger and chilli in a large saucepan. Stir over medium heat until aromatic.



Add the stock and chicken breast fillets to the saucepan and bring to a simmer over medium heat. Simmer gently until chicken is just cooked through. Remove chicken from saucepan.

Bring soup back to the boil; add the noodles and cook until almost tender. Add pak choy, carrots and corn, and simmer for 1-2 minutes or until the pak choy leaves are bright green.

Meanwhile, shred the chicken.

Remove the saucepan from the heat; stir in the chicken and coriander. Serve soup topped with the green onions.

My variations - I make the stock myself - just chuck the leftover bones from a roast in a big pot (wash out any stuffing first) with water and then prep up while it boils. As you prep up throw the scraps in the pot ie garlic peel and ends, the carrot peels and ends, coriander roots, the outer leaves of your spring onions etc.
I also keep some galangal and kaffir lime leaves in my freezer so I chuck some of that in.
I'm not a big fan of baby corns so I leave that out but I do love mange tout so I chuck them in and if I don't have bok choy I just use whatever leafy green asian vege I have.

I serve it with wedges of lemon and because my boys aren't big chilli fans I reduce the chilli flakes and use a chilli sauce on the table.
I also add a big slosh of fish sauce and have a bottle to add some on the table too.

mmm, sounds good, I will have to try that one out. Too bad we just had chicken tonight, don't know if Df will be impressed 2 nights in row. Might be my friday night dinner cause thats the night we need something easy.

mmmmmmmmmmmmm

Wednesday night's dinner is sorted!

its really good!

Yum! Might give this ago this weekend

Couldn't wait to cook this so doing it tonight!

BTW it takes me ages to shred the chicken. I take the soup off the heat while I do it because if I tried to do it while the noodles were cooking they would be totally overdone by the time I finished. If you're a fast shredder then maybe you could do it but not if you're a slow shredder like me.

Thanks for the tip but I cheated and got a BBQ chook so going to prep it all before hand and chuck it in when DH gets home.

"Poultry and Game" ????? No wonder i couldn't find this in soups.

Making this tonight for all us sickies here - can you use chicken thigh do you think??? I prefer it to breast but not sure if it will work!

Tan, chicken thigh works just fine. It's what I use in soup. I think thigh has more flavour than breast (It is afterall, the 'red meat' of the chooken).

Cool thanks chicky, thought it would be ok, we find it is much more joooshy and tender !

Jooshy! lol No worries !

Nutha question! Is it ok to make this now for dinner later on or is it best made fresh?!

I made mine during the day and just chucked in the fresh coriander and bok choy when i was reheating it for dinner.

Oh and Onyx- The fish sauce is a must. Nice addition!

Ok cool thanks!!

I was going to say its okay to make now for dinner. Just remember to cool it down fast (divvy up into small containers, then into the fridge) to avoid bacteria.

Wish I had some chicken to make soup with..... lol